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Homemade Pumpkin Crunch Cake slice on a white plate, topped with crumbly streusel, whipped cream, and caramel sauce. A gold fork rests beside it, with small pumpkins, flowers, and a coffee mug blurred in the warm autumn background.

Pumpkin Crunch Cake

A layered fall dessert with creamy Pumpkin Crunch Cake on the bottom and a crunchy buttery cake mix topping. Easier than pie, feeds a crowd, and always a hit at holiday gatherings.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best pumpkin crunch cake, Easy pumpkin crunch recipe, Pumpkin Crunch Cake, Pumpkin crunch cake Hawaii, Pumpkin crunch cake recipe, Pumpkin crunch cake without evaporated milk, The original pumpkin crunch cake
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 13
Calories: 360kcal
Cost: $10

Equipment

  • 1 9x13 glass baking dish
  • 1 Large mixing bowl (for pumpkin mixture)
  • 1 Whisk
  • 1 Sharp knife (for slicing butter)
  • 1 set Measuring cups and spoons

Ingredients

  • 15 oz can Pumpkin puree - Fresh roasted pumpkin or sweet potato puree works too
  • 12 oz can Evaporated milk - Sub: heavy cream, coconut milk, or half-and-half
  • 3 Large eggs - Room temp works best
  • 1 cup Granulated sugar - Brown sugar adds richer flavor
  • 1 teaspoon Ground cinnamon - Adjust to taste
  • ½ teaspoon Ground nutmeg - Can add ginger or allspice
  • ½ teaspoon Salt - Balances sweetness
  • 1 box (15–16 oz) Yellow cake mix - Sub: spice cake, white, or gluten-free
  • 1 cup Unsalted butter - Cold, sliced into thin pats
  • 1 cup Chopped pecans - Walnuts, almonds, pumpkin seeds, or skip if allergic

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  • In a large bowl, whisk together pumpkin puree, evaporated milk, and eggs until smooth. Add sugar, cinnamon, nutmeg, and salt; mix until combined. Pour into prepared dish.
    realistic photo of a glass bowl filled with golden-orange pumpkin batter, being whisked by hand. The thick, creamy mixture shows swirls from whisking, sitting on a light kitchen counter with warm natural sunlight.
  • Sprinkle dry cake mix evenly (or unevenly for “messy method”) over pumpkin mixture. Do not stir.
  • Lay cold butter slices over the cake mix. Sprinkle nuts evenly across the top.
    A realistic photo of an unbaked pumpkin crunch cake in a square metal pan, topped with a layer of yellow cake mix and scattered chopped and whole pecans, sitting on a light stone countertop in warm natural light.
  • Bake 50–60 minutes until golden brown and set (center should have slight jiggle).
  • Let cool at least 30 minutes before slicing.
    A realistic photo of a freshly baked pumpkin crunch cake in a square metal pan, with a golden-brown crumbly topping and toasted pecans scattered across the surface, lit by warm natural sunlight.
  • Serve warm or at room temp, topped with whipped cream or vanilla ice cream.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 230mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9500IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg